Ingredients 8 free-range skinless, boneless chicken thighs, each cut in half 50 g unsalted butter 2 onions, finely chopped 4 garlic cloves, not too large, finely grated a garlic-clove-sized piece of fresh ginger, peeled and finely grated 4 tsp Madras curry paste 2 tbsp tomato purée 150 ml fresh whipping cream salt and freshly ground black pepper Introduction A simple version of an evergreen favourite curry, served with fresh naan bread, steamed rice and fresh coriander. This recipe can be made in a slow cooker or in the oven, and it can also be made in a larger batch and frozen for another day. Method Heat the oven to 120 °C or 100 °C fan (gas 1), or set the slow cooker to high. In a pan over a medium-high heat, cook the onions and garlic in the butter, then add the ginger, curry paste, tomato purée and chicken pieces. Add 100 ml of cold water, or just enough to barely cover the chicken, and stir well. Transfer the mixture to the slow cooker or a casserole dish and cook for 3 to 5 hours, until the chicken is very tender and the sauce rich and aromatic. Pour the cream over the chicken and simmer, covered, for a further 10 minutes, checking the seasoning before serving. Serve with freshly boiled rice, coriander and fresh naan bread. Choose your chicken in our online shop: https://misafoods.eu/product-category/liha/linnuliha/
